Skip to main content
×
×
Home

Characterization of the Distribution of Oil Uptake in French Fries

  • Clifford S. Todd (a1), David M. Williams (a1) and Jing Guo (a2)
Abstract

Methyl cellulose based coatings applied to food before deep-fat frying can reduce the amount of oil absorbed by the food during cooking as measured by bulk analysis techniques. However, information about the distribution of oil in the food, and how that is impacted by the coatings is lacking. A method is presented using osmium tetroxide to stain the oil and light microscopy to visualize its distribution. The method was applied to French fries and showed that the extent of oil ingress was reduced when a methyl cellulose coating was used.

  • View HTML
    • Send article to Kindle

      To send this article to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle. Find out more about sending to your Kindle.

      Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      Characterization of the Distribution of Oil Uptake in French Fries
      Available formats
      ×
      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Dropbox.

      Characterization of the Distribution of Oil Uptake in French Fries
      Available formats
      ×
      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Google Drive.

      Characterization of the Distribution of Oil Uptake in French Fries
      Available formats
      ×
Copyright
Corresponding author
Footnotes
Hide All
**

Retired

Footnotes
References
Hide All
[1] Cahill, LE et al., Am J Clin Nutr 100(2) (2014) 667675.
[2] Melema, M, Trends in Food Sci & Tech 14 (2003) 364373.
[3] Saguy, IS and Dana, D, J Food Engin 56 (2003) 143152.
[4] Dana, D and Saguy, IS, Adv Colloid Interf Sci 128–130 (2006) 267272.
[5] Moreno, MC et al., J Food Engin 101 (2010) 179186.
[6] Priya, R et al., Carbohydrate Polymers 29 (1996) 333335.
[7] Garcia, MA et al., Innov Food Sci & Emerging Tech 3 (2002) 391397.
[8] ï›› Trademark of The Dow Chemical Company. See also http://www.dow.com/en-us/food.
[9] Sanz, T et al., Food Hydrocolloids 19 (2005) 141147.
[10] Bertolini Suarez, R et al., J Food Engin 84 (2008) 383393.
[11] Tavera-Quiroz, MJ et al., J Sci Food Agric 92 (2012) 13461353.
[12] Kim, DN et al., J Food Engin 102 (2011) 317320.
[13] MacMillan, B et al., Food Res Inter 41 (2008) 676681.
[14] Saguy, IS et al., J Agric Food Chem 45 (1997) 42864289.
[15] Moreno, MC and Bouchon, P, J Food Engin 118 (2013) 238246.
[16] Williams, DM et al., Microsc Microanal 19(Suppl 2) (2013) 10621063.
Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

Microscopy Today
  • ISSN: 1551-9295
  • EISSN: 2150-3583
  • URL: /core/journals/microscopy-today
Please enter your name
Please enter a valid email address
Who would you like to send this to? *
×

Metrics

Altmetric attention score

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed